Crunchy Sugar Cookies

By cecelia26_

Ingredients

• 1 cup granulated sugar; more for shaping
• 1/2 cup unsalted butter, softened but not meltingly soft
• 2 Tbs. vegetable shortening
• 1/8 tsp. kosher salt
• 1 large egg
• 1 tsp. vanilla extract
• 2 drops almond extract (optional)
• 2 cups plus 2 Tbs. unbleached all-purpose flour
• 1/4 tsp. baking powder
• 3/4 tsp. baking soda
• White or colored (coarse) sanding sugar for rolling (optional)

Details

Servings 2
Adapted from finecooking.com

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 325°F. Line two rimmed baking sheets with parchment. In a stand mixer fitted with the paddle attachment, beat the sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the egg, vanilla, and almond extract (if using) and mix on low speed ( just to combine); then beat at medium speed for a total of 1 minute.

In a medium bowl, whisk the flour, baking powder, and baking soda to combine; then add to the mixer. Mix on low speed for 30 seconds, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.

Gently roll the dough into 1-oz. balls (about 1 heaping Tbs. each). Roll the balls in sanding sugar (if using). Arrange at least 21/4 inches apart on the prepared baking sheets. Flatten the dough balls to 1/4 inch thick with the bottom of a glass dipped in granulated sugar (re-dip the glass after each cookie). Bake one sheet at time until the tops are light golden and set, 15 to 18 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.